Limitless Series

In this series we're going to go beyond the standard restaurant advice and really work on the primary things holding restaurants back from reaching their potential. Now I work with roughly 500 restaurants to year through workshops, keynote speeches, online courses and with a handful of restaurants in my private coaching practice. Now, I don't say that to impress you however to impress upon you that when you work with that many restaurants a year you see patterns. There are clear patterns of success and there are patterns of failure. I can say with total certainty that restaurant success is an 80:20 ratio. 20% is systems and strategy and the 80% is the psychology of the owner or operator...it's mindset.

Limitless Series

In this series we're going to go beyond the standard restaurant advice and really work on the primary things holding restaurants back from reaching their potential. Now I work with roughly 500 restaurants to year through workshops, keynote speeches, online courses and with a handful of restaurants in my private coaching practice. Now, I don't say that to impress you however to impress upon you that when you work with that many restaurants a year you see patterns. There are clear patterns of success and there are patterns of failure. I can say with total certainty that restaurant success is an 80:20 ratio. 20% is systems and strategy and the 80% is the psychology of the owner or operator...it's mindset.

It's the mindset of the owners and managers that run them. If you follow any of my blog posts you know I have two primary drivers behind success in the restaurant business.

One is that All Business Problems Are Really People Problems in Disguise. If I ask management what's holding them back, they typically say they have the wrong people. If I ask their staff, they'll say that have a bad manager. Your perception becomes your reality. If you think it's true it becomes true for you.

The other is that culture flows down, not up. That starts with you. Restaurants become better when the people in them become better. So, if you want to change your restaurant you need to start with yourself and that is what this 10-part video series is all about.

#1 Raise Your Standards - You are the reason for your restaurants problems, you are also the solution. You have to turn your shoulds into musts!

#2 Habits Make the Restaurant - you are what you repeatedly do. You have to do the work and apply new habits

#3 Managing Your State - every day you have to be aware that it is the energy that feeds your restaurant.

#4 Invest in Self-Care - If you want to be a leader, you need to make sure you are at your best. That means making time for self-care.

#5 Don't Think Outside the Box - focus on outdoing yourself. I have a client that would be so concerned about the competition that he became obsessed with it. To the point it almost cost him his own business.

#6 Look For The Good in Your Team - what's wrong is always available and so is what's right. The problem with pointing out just the negative is that it reinforces that negative behavior.

#7 Fall Back in Love with Your Brand - all relationships have ups and downs. Think of it like dating. When you first go out with someone you are so happy and excited about this new relationship. As time goes on that energy sometimes drops as we get "comfortable" around them. Your relationship with your restaurant's brand is the same. Maybe it's time to rediscover what you love about your brand?

#8 Connect with Your Core Values - core values are a compass for you and your brand. Knowing and being connected with your core values is probably the most common trait that all successful restaurants have. They know what they stand for and this becomes a beacon to attract guest and talent to their team.

#9 Face Your FEARS - I can tell you honestly that if your restaurant is stuck, then you have some fears that are holding you back. The thing is that most of your fears are not true. I love the acronym for fear: False Emotions Appearing Real.

#10 Stop The Excuses and Level UP! - Restaurant success comes down to a ratio of distribution known as the Pareto Principle or the 80:20 Rule. 20% of your success is systems and strategy and don't get me wrong those are critical keys. It's the 80% that this series really wanted to touch on and that is the psychology or mindset of you the owner, operator or chef running the restaurant.

If this sounds like something that can get you moving in the right direction then click on the enroll button and get started!